Development and Evaluation of Complementary Foods Based on Traditional Foodstuffs in Western Kenya

Kinyuru, John Ndung’u (2013) Development and Evaluation of Complementary Foods Based on Traditional Foodstuffs in Western Kenya. PhD thesis, Jomo Kenyatta University of Agriculture & Technology.

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Abstract

In a bid to address the challenge of child malnutrition occasioned by inadequate complementary feeding, this study aimed at utilizing traditional foodstuffs to develop nutrient dense complementary foods in Western Kenya. The components studied included evaluation of traditional foods with potential for complementary feeding and evaluation of nutrient and anti-nutrient factors of selected traditional foods. Formulation of complementary foods (CF1, CF2, CF3) composed of non-germinated amaranth grain (Amaranthus cruentus), maize (Zea mays), termites (Macrotermes subhylanus) and dagaa fish (Rastreneobola argentea). Four other complementary foods (CF4, CF5, CF6 and CFC) composed of germinated amaranth, maize, termite, dagaa fish were developed. Nutrient content, functional properties and consumer acceptability of the four foods was evaluated. In order to select the traditional foodstuffs appropriate for processing complementary foods, the study identified 26 leafy vegetables, 5 grains and pulses, 3 tubers, 1 seed, 6 insects, and 1 fish. Amaranth grain, different termite species, and dagaa fish had 18.6, 33.5-39.3, and 58.2 g/100g protein content respectively. The termites had 53.33 - 115.97 mg/100g iron content while finger millet had 102.98 mg/100g of iron. Finger millet had the highest phytic acid content (2287.02 mg/100g) even though it had the lowest phytic acid/iron ratio (1.88) compared to amaranth (7.23) and maize (2.86). The level of unsaturated fatty acids in termites was found to be 50.5 – 66.2%, amaranth grain 69.1%, finger millet 50.9% and maize (77.8%). Complementary foods CF1, CF2 and CF3 contained high phytic acid content (914.5 - 1234.0 mg/100g) and low bioavailability (<5%) of non-heme iron. Phytates reduction on the amaranth grain was significant after 24 hours of germination followed by significant reduction of molar ratios (p<0.05). Complementary foods CF4, CF5, CF6 and CFC contained 396.0 – 442.0 kcal/100g energy, 13.7 – 19.0 g/100g protein, 10.40 – 27.41 mg/100g iron, 4.19 – 5.96 mg/100g zinc. CF5 and CFC were preferred more by children than CSB+ and none of the foods showed signs of microbial or aflatoxin contamination. The findings of this study provide evidence that Western Kenya has traditional foodstuffs which are nutrient dense. Traditional grains studied have anti-nutrients and reducing them is necessary before processing to complementary foods. Germinating amaranth grain reduced phytic acid further improving mineral bioavailability. Termite and dagaa fish can be utilized in processing nutrient dense and acceptable complementary foods. It’s therefore recommended that both traditional animal and plant foods be exploited. Appropriate pre-processing steps such as germination should be incorporated before processing traditional grains. Facilitation to commercialize and patent the process and products should be done to enable full exploitation.

Item Type:	Thesis (PhD)
Subjects:	S Agriculture > S Agriculture (General) T Technology > TX Home economics
Divisions:	Africana
Depositing User:	Geoffrey Obatsa
Date Deposited:	15 Jun 2017 10:31
Last Modified:	15 Jun 2017 10:31
URI:	http://thesisbank.jhia.ac.ke/id/eprint/1809

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